Dal makhani | creamy & buttery lentils

Dal makhani is an indulgent dish that consists of black lentils (urid dal) and kidney beans (rajma) with a rich masala and plenty of butter and cream. So delicious and the perfect weekend treat for when you want something a fancy.

Originating from Punjab in Northern India, the dish literally translates to lentils and butter. It is one of my favourite dals but it is not something you want to have everyday given the fat content! The trick is to slow cook the dal makhani in order to ensure that it becomes creamy and delicious. 

Urid dal takes a long time to cook over the hob, so if you have a pressure cooker, you’ll be able to make this dish in half the time. Note: if using dried urid dal & kidney beans, make sure to soak overnight in water. Rinse well before pressure cooking. This will shorten the cooking time. If using tinned or precooked beans, then proceed straight to step 3 in the recipe. This recipe serves 4.   

Ingredients

For the lentils

3/4 cup urid dal (black lentils)

1/2 cup kidney beans 

3 cups water for pressure cooking

Pinch asafoetida

Other ingredients
1 medium white onion, finely diced

Thumb piece of ginger, finely chopped

3 cloves garlic, finely diced

1 green chilli, finely diced

2 large tomatoes, pureed in a blender
1/2 tbsp concentrated tomato puree

50ml cream 

2 tbsp butter

Salt to taste

Vegetable oil

You’ll need these spices

1 tsp cumin seeds

3 cloves

4 green cardamoms, bashed slightly

1/2 inch piece of cinnamon  

1 tsp kashmiri chilli powder

1/2 tsp nutmeg

3/4 tsp garam masala

1/2 tsp dried fenugreek 

Method

• Put the black lentils and kidney beans into the pressure cooker along with the water and pinch asafoetida. I have written below how to cook the lentils on the hob and not in a pressure cooker!
  
  
  
• Pressure cook for around 8-10 whistles on a high heat until soft. Allow the pressure to release naturally and if the lentils are cooked. If still a little hard, add a dash more water and cook for a few more whistles. Also, never add salt when cooking kidney beans as this will toughen their skins. Once cooked, set aside whilst you make the masala. Don't drain the cooked beans - you'll need the cooking water later.
  
  
  
• In a saucepan on medium heat, add 1 tbsp of the butter and a glug of vegetable oil (this will stop the butter from burning). Add the cumin seeds, cloves, cardamom, cinnamon stick and fry until fragrant.
  
  
  
• Add the onions and fry for approximately 10 minutes until golden and soft. Stir in the ginger, garlic and green chillies and fry until raw aroma disappears, approximately 3 minutes.
  
  
  
• Add the pureed tomatoes and tomato paste. Sauté until the tomatoes reduce and fat leaves the side of the masala. 
  
  
  
• Add the chilli powder & nutmeg and saute for another minute.
  
  
  
• Pour in the the cooked (or tinned) black lentils and kidney beans to the onion-tomato masala, along with the cooking water. 
  
  
  
• Add salt to taste, the garam masala and the dried fenugreek. 
  
  
  
• Simmer the dal makhani for around 30 minutes until thick and delicious. Mash occasionally to break up the lentils & kidney beans (if using tinned, this is a must), and stir occasionally to stop it catching. The dal makhani will thicken up with the slow cooking, if you feel you need more water at any point just add another splash. In general, dal makhani should be fairly thick, like a smoothie.
  
  
  
• Turn off the heat and stir in the other 1 tbsp of butter & the cream. Let rest for 5-10 minutes.
  
  
  
• Garnish with a little coriander, more butter and serve with rice or rotis. I love to serve dal makhani with jeera rice!

Recipe notes 

• If you don't have a pressure cooker for cooking the kidney beans and urid dal, simple add them to a large saucepan and top up with around 4 times the amount of water. Bring to the boil and then simmer for around 1hr until the lentils and beans are completely soft. 
  
  
• I like to use a white onion for that sweet flavour in the dal - but you can use a red onion as well if you prefer. 
  
  
• Traditionally, concentrated tomato paste is not added - but I really think this brings out the flavour and adds an amazing richness to the final dish. You can skip it if you prefer - but then just add 1 more fresh tomato instead.